Sous Chef Banquets

Pyramid Global Hospitality•La Quinta, CA

7d•Onsite

About The Position

Pyramid Global Hospitality is hiring a culinary team leader for La Quinta Resort and Club. The role supports multiple areas of the kitchen and assists with planning and executing daily food production, preparation, and presentation for the hotel in a safe, sanitary environment that follows applicable standards and regulations while producing profitable, competitive-quality food. The posting describes the role as Chef Tournant and emphasizes hands-on leadership, creativity, seasonal menu work, and teaching and supporting team members. It also says the successful candidate should have extensive high-volume professional kitchen experience and be a culinary arts college graduate or pursuing an advanced degree. The role may involve performing any function in the culinary department, including cooking and stewarding. Duties include developing cooking skills across methods such as grilling, sautéing, and frying; preparing ingredients and recipes consistently; minimizing food waste through cross-utilization; setting up workstations; maintaining a clean, orderly kitchen and proper food storage; monitoring ingredient quality; responding urgently to food-allergy needs; and keeping prep sheets current and in use. The position requires a variety of day, night, and weekend shifts and may involve standing for long periods and lifting at least 50 pounds. The posting lists compensation of $26.00 per hour. La Quinta Resort and Club highlights full benefit plans, a 401(k) with company match, and bonus programs. Pyramid Global Hospitality is an equal opportunity employer committed to diversity and inclusion.

Requirements

2–3 years of experience working in a professional kitchen environment.
Active food handler certification or the ability to obtain it.
Willingness to work a variety of day, night, and weekend shifts.
Strong organizational skills.
Ability to work independently.
Ability to stand for long periods.
Ability to lift at least 50 pounds.
At least 21 years of age.
Desire to exceed expectations.
Energetic personality.
The description says the candidate must be a college graduate in culinary arts or pursuing an advanced degree.
The description calls for extensive experience in a high-volume professional kitchen.

Responsibilities

Assist with planning and executing daily food production, preparation, and presentation for the hotel.
Work across culinary department functions, which may include cooking and stewarding.
Develop knowledge and skills in cooking methods including grilling, sautéing, and frying.
Prepare ingredients and follow recipes consistently.
Minimize food waste through cross-utilization of ingredients.
Set up workstations with required ingredients and cooking equipment.
Maintain a sanitized and orderly kitchen and ensure food and other items are stored properly.
Ensure the quality of ingredients.
Handle guest food-allergy needs with a high sense of urgency and demonstrate thorough knowledge of food allergens.
Work with the culinary team to keep prep sheets updated and ensure they are used daily.
Create seasonal menus that suit the restaurant concept.
Respond professionally and courteously to guests and team members.
Teach and support the culinary team personally and professionally.